Directions

1.
In a small pot, combine oil, garlic, and red-pepper flakes over medium-low. Cook until garlic is soft, 15 minutes, swirling occasionally. Remove from heat, stir in lime and orange juices, and let cool 15 minutes.

2.
In a zip-top bag, toss pork with half the marinade and refrigerate at least 30 minutes (or up to 12 hours); refrigerate remaining marinade.

3.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread pork, orange, and cucumber onto skewers. Season with salt and pepper. Grill kebabs 3 to 5 minutes per side for medium. Brush with reserved marinade and serve.

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80

JustTrish2

7 JUL, 2014

This Cuban has lived 50 years on this planet without ever using red pepper flakes on any Cuban food. I don't know where they got that idea, but Cubans don't appreciate it when anglos and other bastardize our cuisine.

Glad you spoke up! I see this happen all the time with Italian dishes, too. What Italian would ever use cheddar cheese in Fettucine Alfredo? I shuddered at that just like you must have with the red pepper flakes. Thank you

Lynn-ann

14 JUL, 2014

We absolutely love the marinade, though I added about a tablespoon of honey. We did not really care for the cucumbers or oranges. Next time we will make it with pineapple & a summer squash.
This marinade would be good for chicken or even as a salad dressing. Slightly hot & delicious.